Description
Indulge in warm, gooey, and flavorful cinnamon rolls without the guilt, thanks to this delicious keto-friendly recipe. Perfect for a special breakfast or a satisfying dessert.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¼ cup erythritol or your preferred keto sweetener
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cut into cubes
- 2 large eggs
- 1 tsp vanilla extract
- For the Filling:
- 2 tbsp softened butter
- 2 tbsp erythritol or your preferred keto sweetener
- 1 tbsp cinnamon
- For the Glaze:
- ¼ cup cream cheese, softened
- 2 tbsp butter, softened
- 2-3 tbsp powdered erythritol or your preferred keto powdered sweetener
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or almond milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs and vanilla extract. Add this to the dry ingredients and mix until a dough forms. It will be sticky.
- Turn the dough out onto a piece of parchment paper. Place another sheet of parchment paper on top and roll the dough out into a rectangle, about 10×12 inches and ¼ inch thick.
- Remove the top layer of parchment paper. Spread the softened butter for the filling evenly over the dough, leaving a small border along one of the long edges.
- In a small bowl, mix together the filling sweetener and cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal.
- Cut the log into 8-10 equal cinnamon rolls. Place them on the prepared baking sheet, leaving some space between them.
- Bake for 18-22 minutes, or until golden brown and cooked through.
- While the rolls are baking, prepare the glaze. In a medium bowl, beat together the cream cheese and butter until smooth.
- Add the powdered sweetener and vanilla extract, and beat until well combined. Gradually add heavy cream or almond milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Let the cinnamon rolls cool slightly on the baking sheet before drizzling with the glaze. Serve warm.
Notes
- Ensure your butter and cream cheese are cold for the dough to prevent it from becoming too sticky.
- If the dough is too sticky to handle, you can chill it in the refrigerator for 15-20 minutes before rolling.
- Adjust the amount of sweetener in the glaze to your preference.
- For a richer glaze, use heavy cream instead of almond milk.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American